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Up close shot of a bowl of tomato soup with a loaf of bread in the background.

Homemade Tomato Soup

Melissa Norris
Get the taste of summer with this homemade tomato soup from your preserved garden tomatoes.
4.48 from 17 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soup
Cuisine American
Servings 2 servings
Calories 217 kcal

Ingredients
  

  • 2 cups tomato sauce
  • 2 cups bone broth
  • 1/2 teaspoon salt
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup heavy cream
  • parmesan cheese to taste
  • oregano to taste

Instructions
 

  • Empty equal parts canned tomato sauce and canned bone broth into a pot (for this recipe I'm using 1 pint each).
  • Add salt, nutritional yeast, onion, and garlic powder into the pot and stir to combine.
  • Place pot on the woodstove or over medium heat on the stovetop and heat until simmering.
  • Remove from heat and stir in heavy whipping cream.
  • Serve into bowls and garnish with shredded parmesan cheese and dried oregano.

Notes

  • Nutritional calculations do not include optional parmesan and oregano.
  • Ingredients can all be store-bought if you don't have them on the pantry shelf.

Nutrition

Serving: 2cupsCalories: 217kcalCarbohydrates: 17gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 1967mgPotassium: 936mgFiber: 5gSugar: 11gVitamin A: 1498IUVitamin C: 18mgCalcium: 57mgIron: 3mg
Keyword Tomato Soup
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